One True Vine Recipe

Sanitize and prepare juice

Sanitize all equipment (fermentation vessel, airlock, spoon) with a no-rinse sanitizer. Pour 5 L of Sauvignon Blanc grape juice into a 6–7 L sanitized fermentation vessel. If using fresh-pressed juice, keep it cold and proceed quickly to prevent unwanted microbial growth.

Sulfur treatment

Dissolve 1 tsp (approx. one crushed Campden tablet equivalent) of potassium metabisulfite in a small amount of the juice and add to the vessel. Stir gently, cover, and let sit for 24 hours to kill wild yeasts and bacteria.

Adjustments (optional)

After 24 hours, measure acidity and sugar (use pH meter and a hydrometer if available). If the wine lacks perceived acidity, dissolve up to 1 tsp tartaric acid in a small amount of juice and add gradually, tasting or testing until desired TA is reached. If the must's SG is low and you want a higher final alcohol, dissolve up to 50 g sugar in a little warm juice and add to raise starting specific gravity (target initial SG around 1.070 for a fuller-bodied white).

Add pectic enzyme and nutrient

Add 1 tsp pectic enzyme and 2 tsp yeast nutrient to the must and mix thoroughly. Let sit for 1–2 hours to allow pectic enzyme to work on haze-producing pectins.

Pitch yeast and start fermentation

Rehydrate chosen wine yeast per manufacturer's instructions (usually in 25–50 ml warm, sanitized water for 10–15 minutes). Pitch the yeast into the must and fit an airlock. Ferment at a controlled temperature of 14–18°C (57–64°F) for Sauvignon Blanc-style aromatics. Fermentation should begin within 24–48 hours; vigorous fermentation may last 5–14 days.

Monitor fermentation

Check specific gravity every 2–3 days. When SG drops to around 1.000–0.995 (or fermentation has slowed significantly), proceed to rack. Keep fermentation covered and protected from oxygen exposure beyond necessary; use an airlock.

If you performed chaptalization or acid adjustment before fermentation, revisit measurements after primary fermentation stops. If further adjustment is required (rare after fermentation), correct carefully: add small increments of tartaric acid dissolved in wine, mixing and testing after each addition. Do not adjust sugar after fermentation unless back-sweetening with sulfite and stabilization steps (see Clarification & Stabilization).

First racking

When primary fermentation has slowed and most lees have settled (SG ~1.000 or lower), siphon (rack) the wine off the gross lees into a sanitized secondary carboy, leaving sediment behind. Top up with a small amount of sanitized water or wine to minimize headspace.

Cold stabilization (optional)

To reduce tartrate instability, chill the carboy to 0–4°C (32–39°F) for 1–2 weeks. This will precipitate potassium bitartrate crystals. Remove crystals by racking the clear wine off the sediment.

Fining and cold clarification

If the wine remains hazy, prepare and add the fining agent (e.g., 10 g bentonite rehydrated per package instructions, or isinglass per directions). Stir gently and allow wine to settle for 1–2 weeks, then rack off fined lees into a clean sanitized carboy.

Stabilize and sulfite

Measure free SO2; add 0.5 tsp potassium metabisulfite (dissolved in a small amount of wine) to bring free SO2 to appropriate levels for bottling (target ~30 ppm free SO2 for a white wine, adjust using a testing kit). Mix gently and let rest 48 hours, then test again.

Final checks

Ensure clarity, stability (no reappearance of haze after cold test), and desired taste. If you plan to back-sweeten, stabilize with sorbate at this stage per product instructions and re-sulfite appropriately before sweetening.

Prepare bottles

Sanitize 7 bottles, corks, and bottling equipment with sterilizing solution or by boiling corks in water. Rinse if necessary and keep everything sanitary.

Bottle the wine

Siphon the stabilized, clear wine into a sanitized bottling bucket and fill bottles, leaving about 1–2 cm (1/2 inch) headspace. Add dissolved potassium metabisulfite (from earlier) if not already added to reach the desired final free SO2.

Cork and age

Insert corks using a corker. Label bottles with varietal and bottling date. Age 2–6 months in a cool, dark place before drinking for a fresh Sauvignon Blanc style; longer aging (6–12 months) can soften and integrate flavors.

Serving

Chill to 8–12°C (46–54°F) before serving. Pour gently to avoid disturbing any remaining sediment.